Technical Articles
Changing paradigm in the role of universities
By: John Lucey
April 2014
It’s a concept here in Wisconsin that the “boundaries of the university are the boundaries of the state.” Known as the Wisconsin Idea, it encourages university efforts to move beyond the lab to reach industriesand individuals around the state or the world.
ViewFood processors look for natural cheese
By: John Lucey
April 2014
It is estimated that 70% of all cheese used in processing channels is natural. The key varieties are Cheddar, mozzarella, cream cheese and hard Italian cheeses.
ViewMany roads lead to sodium reduction in cheese products
By: John Lucey
January 2014
Reducing sodium in cheese products requires innovative, research-based solutions. While some varieties of cheese have traditionally been difficult to manufacture with lower sodium levels, the dairy industry and researchers have been working to find solutions that reduce sodium in products from pizza to table cheese.
ViewIn exports, one size (or cheese) does not fit all
By: John Lucey
October 2013
Over the last decade or so, the United States has become a major dairy exporter of dried milk, cheese and dried whey. The U.S. Dairy Export Council reports that the value of U.S. dairy exports reached record levels in 2012 topping $5.2 billion, a gain of 8% over the previous year.
ViewThe unique benefits of dairy
By: John Lucey
December 2013
The benefits of dairy are becoming increasingly obvious as studies continue to show that the vitamins, minerals and proteins in dairy offer a unique nutritional package. From weight loss and insulin control to muscle synthesis and more, research is proving that dairy can contribute to the diet in many positive ways.
ViewRaw milk: risk vs. benefit
By: John Lucey
October 2013
While pasteurization of milk is often hailed as one of the greatest ever public health achievements, many groups are still actively promoting the sale of raw milk.
View